Improving the nutritional profile of baked gluten and wheat free products by reducing fat , sugar and salt and inmproving fibre content

面筋和小麦自由市场正在增长。它的消费者不仅是那些出于医疗原因需要避免小麦的人，而且也是那些相信产品通常更健康的生活者。从烘焙产品中去除小麦和麸质会带来许多技术挑战，从而导致诸如味道、食用质量和保质期等质量问题。此外，无麸质和小麦产品通常具有比含小麦面包更高的脂肪、糖和盐的更差的营养概况。虽然在小麦烘焙中已经开发了许多技术来支持脂肪，糖和盐的减少并增加纤维，但很少关注这些技术在小麦和无麸质烘焙产品中的开发或应用。该项目的目的是重新制定无麸质和小麦的烘焙产品，通过减少脂肪，糖和盐，提高纤维，同时保持或提高质量方面，以改善整体营养状况。

The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat formedical reasons but also lifestlyers who believe that the products are generally more healthy. The removal ofwheat and gluten from bakery products gives rise to a number of technological challenges resulting in qualityissues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorernutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number oftechnologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increasefibre, there has been less focus on the development or application of such technologies to wheat and glutenfree bakery products. The aim of this project is to reformulate gluten and wheat free bakery products toimprove the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining orimproving the quality aspects.